Tag: ireland

Irish Distillers, producer of the world’s most well-known and successful Irish whiskeys, has unveiled Red Spot Single Pot Still Irish Whiskey. Last seen in the mid-1960s, this spicy new member of the Spot Whiskeys range offers whiskey drinkers further choice in the innovative super-premium Irish whiskey category.

Crafted from an old recipe handed down by the Mitchell & Son family of wine merchants, the creators of the original Spot Whiskeys range in the early 1900s, the reimagined Red Spot is a triple-distilled, single pot still Irish whiskey that has been matured for a minimum of 15 years in a combination of casks pre-seasoned with Bourbon, Oloroso Sherry and Marsala fortified wine. The highly-anticipated result commands attention with a full-bodied, complex and characterful flavour profile that will appeal to aficionados looking for a bold whiskey experience.

The Mitchell family worked closely with the craftsmen from Midleton Distillery throughout the collaboration. As part of the process, Marsala fortified wine casks were procured from Sicily in the early 2000s and then, in 2004, were filled with a five-year-old Bourbon matured single pot still Irish whiskey. The subtle contribution from the tight grain of the American oak was the ideal base for the heavy spice and ripe fruit flavours imparted through maturation in Marsala wine casks, which has been carefully blended with ex-Bourbon and ex-Sherry whiskeys to achieve the perfect balance of flavour.

Kevin O’Gorman, Master of Maturation at Midleton Distillery, commented: “It has been a pleasure and a privilege to work with the Mitchell family on the reimagination of Red Spot and bring a piece of Dublin’s rich whiskey history back to life. It has been 50 years since the world last saw Red Spot and whiskey enthusiasts have long awaited its return – this is a bold whiskey that packs a punch, has incredibly rich flavours and an extra-long infusion of fruits and spices on the finish that provides a truly unique and colourful ending. We’re delighted to be able to offer this lost, but not forgotten whiskey, once again, and look forward to one day completing the full Spot Whiskeys range.”

The Mitchell family commenced trading in 1805 at 10 Grafton Street in the heart of Dublin as purveyors of fine wine and confectionery. In 1887, the business expanded into whiskey bonding whereby it sent empty wine and fortified wine casks to the local Jameson Distillery on Bow Street to be filled with new single pot still spirit for maturation in the Mitchell’s cellars.

The Red Spot name was derived from the Mitchell’s practice of marking their maturing casks of whiskey with a daub of coloured paint to determine the age potential of the whiskey; with a Blue Spot, Green Spot, Yellow Spot or Red Spot indicating 7, 10, 12 or 15 years respectively. Four generations later, the company is still in the wine and spirits business under the stewardship of Jonathan Mitchell and his son Robert.

Jonathan Mitchell, Managing Director at Mitchell & Son, explained: “It has been fascinating to work with Kevin O’Gorman and the craftsmen at Midleton Distillery to recreate Red Spot and a real journey into the rich history of our family and its role in Dublin’s whiskey bonding era. Pouring over old recipe books, ledgers and archive material has provided us with the tools to tell the story of Red Spot in a new, yet authentic way – and at almost one hundred years since it was crafted for the first time, by my great-grandfather Robert Mitchell, this is a whiskey homecoming for the ages. Indeed, everyone at Mitchell & Son is thrilled to see the red daub adorning a bottle once more.”

Brendan Buckley, Innovation & Prestige Whiskeys Director at Irish Distillers, added: “The release of Red Spot marks the next colourful chapter in the story of the Spot Whiskeys range, which is becoming increasingly popular among modern whiskey drinkers across Europe and the USA due to its focus on innovation, unique role in Dublin’s whiskey bonding history and world-renowned high quality. Red Spot is a liquid time capsule that remembers our past while we look to the future and we are honoured that the people behind the original Spot Whiskeys, our partners at Mitchell & Son, are so supportive of our mission to return the range to its former glory.”

Bottled at 46% ABV and without chill-filtration, Red Spot is re-introduced and available from this month at the RRP of €115 in Ireland and from January 2019 in the USA, UK, France and Global Travel Retail.

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A new breed of whiskey is set to shake up the spirits category with its launch this month: The Sexton® Single Malt Irish Whiskey is an unexpected single malt, rich in hue, approachable in taste and memorable in flavour, and is heading to our shores from its Northern Irish home. The powerful and versatile drink goes against the grain— designed for a new modern whiskey drinker who looks for a multi-tasking malt that’s just as delicious enjoyed in a cocktail as it is neat or on the rocks.

Coming to market during an exciting time for the category, The Sexton is perfectly placed to usher in a new era for Irish single malt.

Borne of the trusted heritage and provenance of The Old Bushmills Distillery, The Sexton is the result of the unique vision and creativity of Master Blender Alex Thomas. Thomas is one of the world’s few female whiskey blenders and brings great expertise as well as bold and exciting new thinking.

Fascinated by the maturation phase of the whiskey-making process, she created The Sexton to be the perfect balance between spirit and oak. “It’s fantastic to bring The Sexton Single Malt Irish Whiskey to the United Kingdom during such an exciting time for the category. After years of experimenting with different cask profiles and laying the liquid to rest for just the right amount of time, I’m pleased to share a rich and deeply flavourful Irish single malt that is ideal for mixing in cocktails. In doing things differently, we want to celebrate those who are also forging their own path and leaving their mark on the world.”

Made from 100% Irish malted barley, The Sexton Single Malt is triple distilled for smoothness in copper pot stills and aged exclusively in Oloroso sherry butts. These sherry butts are all hand-selected, and Thomas has spent years working with partners who share her passion and commitment to excellence.

The European oak casks are air-dried for 16 months, toasted from the inside to a medium-high level and seasoned with Oloroso sherry for two years. First, second and third fill Oloroso sherry casks are used to achieve a perfect harmony between sweet sherry flavours and toasted oak notes. The Sexton is a non-age statement whiskey, which allows Thomas the freedom to select casks when the profile is just as she wants it.

The result is a rich and smooth whiskey perfect for new cocktail experimentalists or for those wanting to put a modern twist on a classic serve.

The Sexton’s rich and sophisticated spirit is matched in the style-stakes by the striking, hexagonal black bottle it’s served from, which unravels its own rich story and is set to be a covetable decanter for display in some of the country’s leading cocktail bars.

The term ‘Sexton’ comes from the Medieval Latin word ‘sacristanus’, meaning custodian of sacred objects, and is used to describe the man who prepared the grave—the last man to witness the body before being laid to rest. As such, The Sexton Single Malt challenges people to make choices every day that will add up to a life story worth telling.

The bottle has been crafted to tell the story of The Sexton. A unique skull on the bottle is a mark of its spiritual owner. Its distinguished shape and heavy composition means it requires a strong grip—and its black exterior has been designed to appeal to the creative and style conscious whiskey drinker.

The Sexton unveiled itself to some of London’s leading bartenders in suitably bold settings for its official UK launch. An immersive tasting experience unfolded in the pitch-black underground of the Clerkenwell Catacombs in East London, where senses were heightened in the surroundings of the eerie underground location as guests tried the whiskey for the very first time.

At the one-off tasting event, The Sexton signature serves were introduced – modern, fresh takes on classics, perfect for drinking in the night time hours:

THE HOLY GRAIL

50ml The Sexton Single Malt, top with soda water, 2 dashes Angostura bitters, serve over ice and garnish with a lemon peel

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In her eleventh feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at her trip to Dublin and the Guinness Store;

The life of Emily Puckering strongly revolves around all things alcoholic, and despite the gloomy reality that I don’t spend that much of my time actually drinking, I do get the few opportunities to venture out of Manchester and explore some of the finest beverages that the world has to offer.

I spent a weekend in one of Ireland’s most renowned drinking spots, Dublin. And what is it that Dublin is so famous for? The Dark Stuff… or more commonly known as Guinness! Being one of the world’s most recognised stouts, I had high expectations of the quality of Guinness that Dublin had to offer. But firstly, what exactly is this dark stuff?

The story of Guinness dates all the way back to 1759, when a young Arthur Guinness found himself in Dublin and opened a brewery at St. James’s Gate. Rather than doing what every other brewery was focusing on; brewing ale, Guinness focused upon making the perfect porter.

By the time the 1800s came around, Guinness took that extra step forward and began exporting their famous black beer around the world, ranging from Africa to New Zealand. With Guinness being enjoyed all over the world, its popularity grew rapidly and a love for its unique taste was kindled.

With an ABV of 4.2%, Guinness provides the perfect balance of bitter and sweet with its malted and roasted characteristics. But it is the production of the porter that truly makes it one of a kind. Guinness brewers were the first to introduce the combination of nitrogen and carbon dioxide to draught beer. This resulted in Guinness’ velvety smooth texture and its unique settle, something it would very quickly become famous for.
It is water, barley, roasted malt extracts, hops and a unique Irish yeast that go into the production of Guinness. A large portion of the barley is roasted, which is what gives the dark colour and characteristic taste.

Many mistake the colour of Guinness for being completely black, when it is in fact a ruby red. The flavour provides a rather unexpected light body, in contrast to what the overall appearance suggests on first impression. The light body alongside the velvet-like texture delivers a beautiful drinking experience. Upon the first taste, strong notes of coffee and chocolate are present with some slightly fruity characteristics. The bitterness of the hops finish the taste with subtly dry notes.

Visiting the St. James’s Gate brewery in Dublin was an experience one doesn’t easily forget. The history of Guinness is told through a timeline that consists of over six floors, ending with the famous Gravity bar overlooking the city; with Guinness being served on draught of course!

Furthermore, if you find yourself in Dublin, a visit to St. James’s Gate is an absolute must, as is getting yourself a pint of the dark stuff on your next visit to a bar, whether that’s in Dublin or down at your local; the dark stuff isn’t as scary as it looks…

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Walsh Whiskey Distillery has released the second expression in The Irishman Founder’s Reserve Cask Series, a limited edition finished in rum casks from the tiny tropical Caribbean island of Saint Lucia. The Irishman Founder’s Reserve – Caribbean Cask Finish, a super-premium whiskey, is a rare vatting of Single Pot Still and Single Malt whiskeys finished for 6 months in Chairman’s Reserve Rum casks.

In recent years, as part of his research into new cask finishes for his portfolio of whiskeys, Walsh Whiskey founder, Bernard Walsh, has sourced casks from a range of countries including Spain, France, China, Kentucky and Italy. This limited edition, of just 12 casks, began in 2014 when he made the trip to the island of Saint Lucia in the West Indies in search of rare casks to give a special expression to his original whiskey.

The Irishman Founder’s Reserve, is distilled entirely in copper pot stills and Bernard’s journey took him to visit the famous St. Lucia Distillers (established 1932) where they also use copper pot stills to distil their rum. While there, Bernard handpicked 12 oak casks and he chose to age them in St. Lucia Distillers’ iconic Chairman’s Reserve Rum for a minimum of 2 years from 2015. The casks were subsequently brought to Ireland in the autumn of 2017 and used to finish a batch of The Irishman Founder’s Reserve for 6 months.

John Kelly, Commercial Director, Walsh Whiskey Distillery, said: “St. Lucia Distillers, who produce Chairman’s Reserve Rum, are renowned as a prestigious operation first established and run by the Barnard family for almost 90 years. Bernard was confident that he would be able to select from a high quality stock of well cared for casks imbued with a classical rum flavour. This Caribbean Cask Finish release will complement our highly successful ‘The Irishman Founder’s Reserve – Marsala Cask’ finishes of 2017. We hope the lucky few who secure bottles will enjoy this unique whiskey which is characterised by tropical fruits and spices.”

The release is limited to just 12 casks with 380 bottles per cask. Each bottle is individually numbered and signed by Bernard Walsh. This premium whiskey is now for sale across just 7 selected international markets namely; Ireland (including Dublin Airport), the USA, Canada, Russia, Germany, France and Holland. Of course bottles can also be purchased by visitors to Walsh Whiskey Distillery at Royal Oak in Ireland.

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Irish Distillers, makers of the world’s most well-known and successful Irish whiskeys, has added two new and experimental, limited edition Irish whiskeys to its METHOD AND MADNESS range; Single Pot Still Irish Whiskey Finished in Virgin Hungarian Oak and a 28-year-old Ruby Port Pipe Single Cask Single Pot Still Irish Whiskey. First launched in 2017, METHOD AND MADNESS aims to push the boundaries of Irish whiskey through innovative releases, harnessing the creativity and fresh thinking of the masters and apprentices in Midleton Distillery.

In a world first for Irish whiskey, METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Virgin Hungarian Oak has been finished in virgin oak felled in the Carpathian Mountain range in the North East of Hungary, where volcanic soils are best suited to the growing of Quercus Petraea. Harvested in winter and air-dried for two years at theKádár Kádár sawmills in Tokaj, the tight grain of this exceptional wood slowly imparts complex compounds and subtle flavours into the whiskey during the finishing process. The whiskey, a single pot still distillate, was first matured in a combination of first-fill and re-fill American oak barrels, before finishing in the virgin Hungarian oak for 11 months.

Kevin O’Gorman, Master of Maturation at Midleton Distillery, commented: “Our quest for uncommon casks has led us all over the world. We were especially intrigued by the Quercus Petraea from North East Hungary and the unique properties that it could add to our flavour repertoire as whiskey makers. At Midleton Distillery over the past few years, we have been experimenting with Hungarian virgin oak casks – a trial and error process that we are incredibly proud to have finally mastered. The result is a new first for Irish whiskey that continues to challenge perceptions of what the category can be.”

The second aged release in the METHOD AND MADNESS series is a 28 year old Ruby Port Pipe, which is a single pot still Irish whiskey matured initially for six years in American oak barrels, before being re-casked into a Ruby Port pipe for a further 22 years. The cask was carefully seasoned with a selection of wines to remove some of the heavy tannins and further seasoned with Ruby Port, infusing rich fruit flavours. The whiskey is alive with notes of ripe stone fruit on the nose and generous with vanilla and cinnamon on the palate, while the light pot still spices shine through on the long, satisfying finish.

Dave McCabe, Apprentice Blender at Midleton Distillery, added: “METHOD AND MADNESS 28 Year Old Ruby Port Pipe marks the realisation of a 22-year-old prediction from the Midleton Masters, which stated that the marriage of flavours between a single pot still Irish whiskey and a Port pipe will one day achieve balance. Billy Leighton, our Master Blender, and I have been carefully monitoring the slowly evolving flavours of this rare and exceptional cask as part of my training as Apprentice Blender. It gives us great pleasure to be able to present it as the perfect harmony between whiskey, Port and wood.”

METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Virgin Hungarian Oak is bottled without chill-filtration at 46% ABV and is available in Ireland, the UK, Travel Retail Ireland and France, RRP €89. METHOD AND MADNESS Single Pot Still Irish Whiskey 28 Year Old Ruby Port Pipe Single Cask is bottled at 56.1% ABV and available in Ireland, UK, Travel Retail Ireland and France, priced at RRP €1,900.

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Irish Distillers, producer of the world’s most well-known and successful Irish whiskeys, today announced a new, global extension to the innovative Jameson Caskmates range with Jameson Caskmates IPA Edition, following a successful trial run in Ireland in September 2017.

Jameson Caskmates IPA Edition is a triple distilled Irish whiskey finished in craft IPA-seasoned barrels. The result is a whiskey that features the signature smoothness of Jameson alongside hints of light hops, fresh citrus and floral notes, and can be served neat, on the rocks, or paired with a beer.

Jameson Caskmates IPA Edition is the next chapter of a story that began in 2013, when Brian Nation, Master Distiller in Midleton Distillery, and Dave Quinn, Master of Whiskey Science in Midleton Distillery, met Franciscan Well Founder and Head Brewer, Shane Long, in a local Cork bar. The Midleton masters agreed to loan some Jameson casks to the brewery to discover their influence on Irish stout and when the stout-seasoned barrels were returned to Midleton Distillery, Dave Quinn re-filled them with Jameson Irish whiskey – a finishing process that created Jameson Caskmates Stout Edition. Having previously hit it off with stout, the team in Midleton were curious to try a new beer mate, and after much exploration discovered that a zesty IPA was the perfect partner.

Commenting on the announcement Jean-Christophe Coutures, Chairman and CEO of Irish Distillers, said: “Irish Distillers has a long history of innovation within the Irish whiskey category and we are incredibly proud of the latest chapter in this story of creative experimentation. This new addition to the Jameson Caskmates family was trialed in the Irish market exclusively since September 2017 and the response has been fantastic. We have no doubt that Jameson Caskmates IPA will be as popular throughout the world as it has been in its homeland of Ireland.”

Dave Quinn, Master of Whiskey Science in Midleton Distillery, added: “Without the curiosity and collaboration that took place that night in Cork and the expertise, passion and dedication that followed, we may have missed out on what has become a staple innovation within the Jameson family. It’s great to see the range growing so that more craft beer and whiskey fans alike can experience Jameson Caskmates. I recommend that you try the new release on the rocks or paired with a craft IPA but always with good friends over great conversations.”

Since launching in 2015, Jameson Caskmates has satisfied the appetite for new, innovative and authentic tastes among whiskey enthusiasts, Jameson drinkers and craft beer fans in over 40 markets worldwide.

Bottled at 40% ABV, Jameson Caskmates IPA Edition is available from December 2017 in the USA and January 2018 in Ireland. RRP is €38.

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Walsh Whiskey Distillery has released two, new, very limited edition, super-premium expressions from The Irishman range. Both were finished in handpicked Marsala wine ‘hogshead’ casks from the Florio winery in Sicily which is owned by Walsh Whiskey Distillery’s strategic partner Illva Saronno.

Hogshead casks are larger than standard whiskey casks, however with evaporation accounting for the ‘Angel’s Share’, just 2,970 bottles of The Irishman Founder’s Reserve Florio Marsala Cask Finish were filled in mid-August after a minimum of 12 months finishing in the hogshead casks. The nine casks will be spread across seven markets: Ireland, Italy, France, Holland, Switzerland, Travel Retail and Germany. This triple-distilled, non chill filtered whiskey has an ABV of 46%, which is 6% ABV stronger than The Irishman Founder’s Reserve.

Just a single hogshead cask was filled with The Irishman 12 Year Old Single Malt resulting in 320 bottles of this expression which will be exclusively available at the Walsh Whiskey Distillery in Royal Oak, Carlow, Ireland. Also triple-distilled and non chill filtered, The Irishman 12 Year Old Single Malt – Florio Marsala Cask Finish is a Cask Strength whiskey with an ABV of 56%.

The creation of these whiskeys began in 2015 when Bernard Walsh went to the Florio winery in the town of Marsala in Sicily as part of his international research into new cask finishes for his portfolio of whiskeys which has also seen him visit Spain, France, Portugal, St. Lucia, China, Kentucky and other parts of Italy. During a tasting of the famously sweet Marsala wines in the Florio cellars, he became convinced of the potential for an exciting expression to result from finishing his signature whiskey, The Irishman Founder’s Reserve, in Marsala wine casks.

Following the tasting, Bernard personally selected the 10 hogshead casks for return to Ireland for filling with The Irishman Founder’s Reserve. He made a last minute decision to add one more twist to the innovation by assigning one of the hogshead casks to be filled with The Irishman 12 Year Old Single Malt for a minimum 12 months’ finish.

Commenting on the successful outcome of the project, Bernard Walsh said: “I have always loved sweet tasting wines, so I was drawn to the Marsala from the outset, but I didn’t want it to overpower The Irishman expressions either. I am delighted that we have achieved two beautifully balanced whiskeys which we are proud to make the ninth and tenth expressions in our portfolio.”

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Irish Distillers, Ireland’s leading supplier of spirits and wines and producer of the world’s most well-known and successful Irish whiskeys, has announced the reopening of the home of Jameson in Smithfield, Dublin, following a total investment of €11 million. The new look ‘Jameson Distillery Bow St.’ brand home, which was officially opened by Minister for Public Expenditure and Reform and Dublin Central TD Paschal Donohoe today, will support the Irish Whiskey Tourism Strategy target of trebling the number of Irish whiskey tourists visiting Ireland annually, to 1.9 million by 2025.

As Jameson continues its phenomenal growth story, with 27 years of consecutive growth, the redeveloped Jameson brand home draws on cutting-edge technology to complement the historic surroundings of this iconic distillery and deliver an unforgettable storytelling experience. Three fully-guided tours are offered: ‘The Bow St. Experience’ tasting tour focuses on the stories of Jameson’s rich heritage and on-going innovations while ‘The Whiskey Makers’ and ‘The Whiskey Shakers’ experiences provide more in-depth whiskey and cocktail masterclasses, both including the opportunity to sample whiskey straight from a cask in the distillery’s new live maturation house.

Speaking at the opening of Jameson Distillery Bow St., Minister for Public Expenditure and Reform, Paschal Donohoe TD said: “Each year, over 600,000 tourists pass through Irish whiskey visitor centres to experience first-hand the heritage behind this time-honoured spirit and hear the stories of established and emerging distilleries. The Irish Whiskey Tourism Strategy aims to treble this figure to 1.9 million visitors by 2025 and Jameson Distillery Bow St. will undoubtedly play a central role in delivering on this vision. Smithfield and its wider Dublin environs have a rich history and vibrant cultural scene which will also continue to attract and enthrall visitors from near and far.”

Jean-Christophe Coutures, Chairman and CEO of Irish Distillers said: “As the home of Jameson, Smithfield has an incredibly important place in our history. We’ve grown up on Bow Street and welcomed over 4 million whiskey lovers through our doors since the opening of the Old Jameson Distillery brand home in 1997. With this latest investment, we place storytelling at the core of the visitor experience, drawing on state of the art technology to bring the 230-year history of Bow Street to life, with a variety of tour options to cater for everyone – from those who may be discovering Jameson Irish whiskey for the very first time, to long-standing Jameson enthusiasts who are seeking to further their understanding of this much-loved spirit. The success of Irish whiskey is a success story for Ireland and we look forward to welcoming whiskey-lovers from across the globe and sharing our story with them.”

Ray Dempsey, who has been General Manager at the Jameson brand home in Smithfield since its opening in 1997, added: “We have had the privilege of calling Bow Street home since 1780 and we’re delighted with our new makeover. Visitors can look forward to immersive storytelling where they will be invited to touch, smell and most importantly, taste Jameson in the original Bow St. Distillery building. As Smithfield continues to experience a cultural resurgence, we’re incredibly excited to be part of this thriving community and look forward to being here long into the future.”

Construction work began in September and was led by BRC Imagination Arts, Dublin based firm TOTP Architects and Flynn Management & Contractors, with approximately 100 people employed as part of the redevelopment work. BRC Imagination Arts is one of the world’s leading experience design and production agencies specialising in the creation of next generation brand experiences. Founded in 1981, past clients of BRC include the World of Coca-Cola in Atlanta; the Heineken Experience in Amsterdam and the Guinness Storehouse in Dublin.

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Tullamore D.E.W. – the original triple distilled, triple blend Irish Whiskey – is reinvigorating the Irish custom of sipping a beer and whiskey, side by side, to unlock the complementary flavours in each with new serve, ‘D.E.W. & A Brew’.

Tullamore D.E.W. is a triple distilled, triple blend of all three types of Irish whiskey – Single Malt, Grain and Pot Still whiskey. This blend of all three types of triple distilled whiskey, in particular the Single Malt, gives Tullamore D.E.W. complexity and a unique sweet smoothness that is perfectly paired with beer’s bitter bite. John Quinn, Tullamore D.E.W. Global Brand Ambassador, commented: “Beer and whiskey are malt cousins, because malted barley is a raw ingredient in both; so, sipping whiskey alongside a beer is the best way to unlock new flavours for an evening full of true character.” He continued: “The recent growth in popularity of craft beer makes this the perfect time to introduce D.E.W. & A Brew. Tullamore D.E.W. unlocks different flavour combinations depending on the type of beer it’s served with. There are a lot of great beers on the market right now and great beer loves Tullamore D.E.W.”

In London, Tullamore D.E.W. has partnered with ETM Group where Tullamore D.E.W. will be served with Longarm ‘Birdie Flipper’ Irish Red Ale. Consumers can enjoy the combination in bars such as Greenwood, Jugged Hare and Botanist Broadgate Circle for a chance to win a VIP ‘D.E.W & A Brew’ masterclass. Available from 1st March, full list of venues can be found at http://www.etmgroup.co.uk.

Whiskey and beer have been made side by side in Ireland since monks started to distil their ‘table beer’ to make whiskey. Also, the Daly family, who first employed Daniel E. Williams at Tullamore, brewed local beers alongside their whiskey. Over time, it was noticed that these ‘malt cousins’ were not only convenient to make together, but they formed a fine partnership on the palate. The sweetness of a “ball of malt” (whiskey) complemented the bitterness of their regular “pint of plain” (beer). To enjoy the two side-by-side became a common practice in bars across Ireland. Tullamore D.E.W. has worked with beer experts to create a guide to the complementary flavours unlocked by D.E.W. & A Brew. It reveals, for example, that Irish stout highlights ‘the spiciness and complexity of Tullamore D.E.W.’, while Tullamore D.E.W. ‘highlights the zesty dry tones’ of India Pale Ale.

The launch of D.E.W. & A Brew follows several recent award-winning new additions to the Tullamore D.E.W. range: Tullamore D.E.W. 14 Year Old Single Malt, Tullamore D.E.W. 18 Year Old Single Malt, Tullamore D.E.W. Cider Cask Finish and Tullamore D.E.W. TRILOGY. The new signature serve is Tullamore D.E.W.’s next step in providing a whiskey experience of true character suitable for every occasion and every whiskey drinker.

The signature serve launch will focus mainly on Bristol with outlets such as Tobacco Factory, Steam and Butcombe Brewery Pubs stocking the serve from March onwards.

Feeney’s Irish Cream is marketed as the world’s most luxurious Irish Cream Liqueur and contains 100% Irish whiskey. Feeney’s is masterfully distilled in the heart of Ireland and matured for at least three years and is available from: